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Recipe
taken from: Mealsforyou.com
- 2
lbs. breakfast sausage
- 1
lb. ground beef
- 3
eggs
- 2
Tbs. instant minced onion
- 1/2
lb. sharp cheddar cheese, shredded
Preheat
oven to 350°F. Combine all ingredients and pepper to taste
in a bowl. Mix thoroughly. Roll into 1-1/2 inch balls or drop
by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4
lbs. to 2-3/4 lbs. meatballs.
If
you wish to freeze meatballs: Cool quickly in refrigerator to
retain freshness. Place the amounts you will use at one time in
freezer/oven-proof containers or on sheets of aluminum foil. Seal
tightly. If using foil, wrap and fold edges to seal and place
on a flat baking sheet (to preserve shape) and place in freezer
until frozen. Then you can remove baking sheet and place package
where you wish in the freezer. Freeze up to 6 months. To reheat:
Preheat oven to 350°F. Place container of meatballs in oven
and bake 30-40 minutes or until hot. Or microwave on high until
hot. (USDA recommends reheating meats to 165°F to destroy
any bacteria.)
This
recipe serves 16 people. Because this recipe is for a particular
size pan, it adjusts the number of servings only in multiples
of 16.
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